Roasted Vegetable Soup

This soup can be entirely pureed or partly pureed with chunky vegetables. The paprika is the key ingredient to its amazing flavor. This is a recipe that I originally found in Vegetarian Times and have since modified it to fit my kitchen and my taste.

  • 1 head garlic
  • 3 lbs of tomatoes, chopped
  • 2 large bell peppers, cut into ½-inch chunks
  • 2 medium zucchini, cut into ½-inch chunks
  • 1 head brocolii, chopped
  • ¼ cup olive oil
  • 2 Tbsp paprika
  • Salt and pepper to taste
  • 2-3 Tbsp balsamic or red wine vinegar
  1. Preheat oven to 400.
  2. Rub papery skin off garlic, and cut off top of head to expose garlic gloves. Place on square foil, drizzle with 1 Tbsp water, and wrap the foil.
  3. Toss vegetables with oil, salt, pepper and plenty of paprika in large bowl. Spread vegetables (including the wrapped garlic) on 2 baking sheets and roast 35-45 minutes, or until vegetables are browned and tender, stirring once. Cool 10 minutes.

Squeeze roasted garlic cloves into a blender, add ½ of roasted vegetables and 1 cup water. Blend until smooth, then transfer to large bowl or saucepan with the rest of the vegetables. Warm and add vinegar.

3 thoughts on “Roasted Vegetable Soup

  1. Pingback: Easy 3-Day Holiday Cleanse | Food and Planet

    • Yes, it doesn’t take much water. You are basically pureeing the vegetables and the tomatoes provide a lot of liquid themselves. You can always add more water if you need to thin it out. Depending on how many vegetables you use (I always approximate when I am cooking), this recipe will make about 4 servings. Try it! It is delicious!

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